語素、術語
一種傳統保存肉類嘅方法：選好用料之後用適當刀功切好，然後用鹽、糖等配料醃製，最後掛起生曬或者風乾。整好咗嘅臘味表面會因為乾燥過程滲出油份而形成好似蠟噉嘅半透明質地。通常會喺農曆臘月（十二月）去整。 traditional Chinese way of drying and preserving meat by select appropriate meat and cut in a special way, seasoning with salt, sugar and other ingredient. Then, hang them up and drying by wind or sunlight. The end-product having wax-liked semi-translucency looking and texture. Usually practised in the twelfth month of the lunar calendar.